以美味牛肝菌为原料,在单因素试验的基础上,依据Box-Behnken的中心组合试验设计原理,选取浸提温度、浸提时间和料液比为影响因素,应用响应面法进行三因素三水平的试验设计,以牛肝菌多糖提取率作为响应值,对其提取条件做进一步优化。试验所得水浸提法提取牛肝菌多糖的最佳工艺条件为浸提温度90℃、浸提时间4h、料液比1:30,牛肝菌多糖提取率达3.91%。 Based on the single-factor experiment and the Box-Behnken’s central composite experimental design principle, the extraction temperature, the extraction time and the solid-liquid ratio were selected as the influencing factors. Three factors Three levels of experimental design, to Boletus polysaccharide extraction rate as a response value, its extraction conditions to further optimize. The optimum extraction conditions of the polysaccharides from Boletus edulis by the water immersion extraction method were extraction temperature 90 ℃, extraction time 4h, solid-liquid ratio 1:30, and extraction rate of B. boletus polysaccharide was 3.91%.